2/3 c. sugar
1/4 c. corn oil butter
1/4 c. buttermilk
1/2 c. liquid egg substitute
1 tsp. vanilla
1 c. boiled raisins
2/3 c. raisin juice
2 c. unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. each cinnamon, ground cloves

Cream first 3 ingredients; add next 2 and mix well. In separate bowl mix dry ingredients. Boil raisins in water 2 minutes and save 2/3 cup juice. Add dry ingredients, raisin liquid and raisins to creamed mixture and mix well. Drop dough by teaspoonfuls on cookie sheet. Bake 8 to 10 minutes at 375 degrees until lightly browned. Makes 3 dozen 2 1/2 inch cookies.